Prosecco Love Cupcakes


While the pearls on the top of this cupcake are edible, if you try biting into the freshwater pearls surrounding them you'll be making a trip to the dentist

What started off as a simple case of spring wedding fever has become a full-blown epidemic! 

Everywhere I go, men and women, women and women, and men and men are social-feeding me a stream of sparkly instagram'd rocks on well-manicured fingers, and even my snail mail is inundated with invites to bridal showers, bachelorettes and weddings proper.

While I mull over the idea of life-long commitment over a glass of sparkly Prosecco with cut berries, I'm going to pour my excitement for others (quite literally) into my baked goods.

Today, one of my best friends is having an engagement party, and since I pretty much promised her groom-to-be that I'd bake him cupcakes the first day I met him, I figure what better day than today to make good on it.

So here's the recipe for Prosecco Love Cupcakes, a way to celebrate both the small and biggish commitments that life hands us:

Cupcakes cooling by an open window. How swell.
Prosecco Love Cupcakes
Adapted from a recipe by SprinkleBakes

Ingredients for Batter:

1/2 cup of soft butter
1 cup of granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 3/4 cups of flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup sour cream
1/2 cup of Prosecco (sparkly stuff)

Preheat your oven to 350 degrees (unless your oven is hotter then Hades like mine, in which I suggest you heat to 325 degrees).

1. In a big bowl, cream your soft butter and sugar together until it's smooth and as lump-free as you can get it.  Add in your eggs, one at a time, beating until everything is smooth.  Add in the vanilla and beat until your mix looks even.

2. In another bowl, whisk together your dry ingredients (flour, baking soda and baking powder).

3. In a Pyrex measuring cup, mix together your sour cream and Prosecco until you get a bubbly, cloudy mix.

4. Now pour in a bit of the dry stuff into your wet bowl (the one with the butter), alternating with the Prosecco mixture, stirring each time between additions.  You should start and end with flour.

5. Line two 12-cup cupcake tins with cupcake papers, and fill each 1/3 of the way up.  Bake for 15-17 minutes depending on how hot your oven gets.  The cakes will look pretty light, so test to see if they are done by sticking a toothpick in them.  If it comes out dry you're good!  Let cool.
  
All the cupcake accoutrement I picked up from Williams-Sonoma
 Prosecco Icing:

1 cup of Prosecco
1 cup of butter
2 1/2 cups of confectioner's sugar
A few pinches of Lavender sugar, if you find the icing too tart

1. Place your Prosecco in a a saucepan, and heat on medium heat until reduced to about 2 tbsps. Let cool in a bowl.

2. In another bowl, cream your butter and sugar together until light and fluffy.

3. Pour the Prosecco in and then add 1 tbsp. more right from the bottle. Mix everything together.  Add a few pinches of Lavender sugar, if you find the icing is too tart.  Put your icing in the fridge so that it hardens a bit.

4. Take a knife or fancy icing tool like the one I just invested in, and spread over cooled cupcakes.

P.S  Some fun decorating ideas are these edible Lustre Pearls and/or chopped raspberries and strawberries.

Cheers!

My cat is still a cynic when it comes to romantic love but can you blame her?